TERMIUM Plus®

The Government of Canada’s terminology and linguistic data bank.

OLEO STOCK [6 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2022-03-15

English

Subject field(s)
  • Chemical Elements and Compounds
  • Fatty Substances (Food)
DEF

The harder part which remains after the extraction of the oleo-oil or tallow oil.

CONT

Tallow is a solid at ordinary temperatures with a melting point of 43-54 °C(109-129 °F). A choice of edible tallow, rendered with water at temperatures averaging 68 °C(155 °F), yields what is called "oleo stock" or, in France, "premier jus. "Upon being melted, chilled, and pressed in a filter cloth, it yields oleo oil(a liquid of melting point 31 °C, widely used in early margarines and oil lamps) and oleostearine(a solid of melting point 50-54 °C, widely considered a by-product of the manufacture of oleo oil).

CONT

Edible [beef] by-products.... Fats yield oleo stock and oleo oil for margarine and shortening. Oleo stearine is used in making chewing gum and certain candies.

CONT

Lard stearine, oleo-stearine, lard oil, oleomargarine not emulsified or mixed or prepared in any way.

French

Domaine(s)
  • Éléments et composés chimiques
  • Corps gras (Ind. de l'aliment.)
CONT

Cette classe couvre la fabrication d'huiles et de graisses végétales et animales, sauf la fonte et le raffinage du saindoux et autres graisses animales comestibles. [...] Production de tourteaux et d'agglomérés et d'autres résidus solides de la production d'huile, par exemple l'oléostéarine.

Spanish

Campo(s) temático(s)
  • Elementos y compuestos químicos
  • Substancias grasas (Industria alimentaria)
CONT

Art 547 - (Res 2012, 19.10.84). Se entiende por oleoestearina bovina u ovina, según corresponda, el producto remanente de la separación de la oleomargarina bovina u ovina definida en el Art 545.

Save record 1

Record 2 1997-03-14

English

Subject field(s)
  • Fatty Substances (Food)
  • Pig Raising
DEF

oleo oil: a butterlike oil obtained from animal fat.

DEF

oleo oil : liquid portion of the oleo stock.

DEF

olein: the liquid part of any fat, as distinguished from the solid part

OBS

substance used in the confection of oleomargarine.

OBS

Oleo oil is a butter substitute.

French

Domaine(s)
  • Corps gras (Ind. de l'aliment.)
  • Élevage des porcs
DEF

Ester de l'acide oléique et du glycérol qui entre dans la composition de nombreux corps gras (beurre, huile d'olive, de soja, beurre de noix de coco).

OBS

Huile utilisée dans la fabrication de l'oléomargarine.

OBS

L'oléine est extraite de la graisse qui entoure les rognons.

Spanish

Save record 2

Record 3 1986-08-14

English

Subject field(s)
  • Meats and Meat Industries
DEF

A type of coarse salt added to melted fat(either lard or oleo stock). The salt is partially dissolved by any water present in the rendering vessel. This increases the density of the water and facilitates the separation of the water from the rendered fat.

French

Domaine(s)
  • Salaison, boucherie et charcuterie

Spanish

Save record 3

Record 4 1986-08-14

English

Subject field(s)
  • Slaughterhouses
DEF

The residue from the oleo stock rendering process.

French

Domaine(s)
  • Abattoirs
OBS

Résidus, déchets (en parlant de viande) (...).

Spanish

Save record 4

Record 5 1986-07-18

English

Subject field(s)
  • Food Preservation and Canning
  • Industries - General
DEF

A machine used to compress oleo stock which combined with canvas cloths separates the oleo oil from the stearin.

French

Domaine(s)
  • Conservation des aliments et conserverie
  • Industries - Généralités
OBS

pour huile.

OBS

(Gilles Morin, Coordonnateur régional intérimaire, Faculté de médecine vétérinaire, St-Hyacinthe).

Spanish

Save record 5

Record 6 1986-07-18

English

Subject field(s)
  • Food Preservation and Canning
DEF

Several canvas wrapped units of seeded oleo stock forming a batch in an oleo press-a cake being one unit.

French

Domaine(s)
  • Conservation des aliments et conserverie
CONT

Au début de l'apparition des presses continues, il y eut certaines difficultés de vente des tourteaux car les utilisateurs étaient habitués à leur présentation sous forme de plaques rondes ou rectangulaires. Il ne semble plus, maintenant, y avoir d'ennuis de cette sorte et les écailles de presses continues sont vendues telles quelles, sans qu'il soit besoin de les reformer en gâteau comme on y fut obligé dans les premiers temps.

Spanish

Save record 6

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TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
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